Preparation

For the dough:  

In a medium saucepan over low heat, warm milk, butter, and sugar until butter is melted. Cool slightly and pour into the bowl of a stand mixer fitted with a dough hook. Add yeast and let stand 5 minutes. Add eggs and mix for 1 minute. Add flour and salt and mix (knead) for 5 minutes until a soft dough forms. Transfer to a large, greased bowl and cover with a towel, let rise for 30-45 minutes. Dough may be refrigerated overnight. 

For the filling: 

In a medium bowl, add butter, cocoa powder, brown sugar, and coffee. Mix until smooth. Set aside. 

To assemble: 

On a floured surface, roll the dough into a 15”x22” rectangle, about 1/8” thick. Spread the filling over the surface, leaving ½ inch all around. Sprinkle the chopped chocolate over the filling. Roll the dough toward you. Using a very sharp knife, cut roll into 8-10 equal pieces. Transfer rolls to a buttered baking dish or rimmed baking sheet. Cover with a towel and rest 45 minutes. Preheat oven to 350. Bake rolls for 20-25 minutes until golden brown. 

For the glaze: 

In a medium bowl, whisk together butter, powdered sugar, coffee and cream until smooth. Pour over warm rolls and serve with – of course – coffee!